his is just one of the no-knead yeast bread recipes you can make with Fleischmann's® Yeast. Get a free 48-page recipe book at breadbreakthrough.com.Oats always seem to have a comforting, low-key flavor, and this bread does, too. The straightforward, easy recipe can be made with either honey or molasses and produces two homey, nice-to-have- on-hand loaves. (Stash one in the freezer for later use.)
The honey version is slightly sweeter and lighter in color; the molasses version, tastes—surprise!—of molasses, though it doesn’t come on strong. Attractively flecked with bits of oats, the loaves are slightly soft and make excellent toast and sandwich bread.
Ingredients:
5 1⁄2 cups (27.5 ounces) unbleached all-purpose white flour or unbleached white bread flour,
plus more as needed
1 cup old-fashioned rolled oats or quick-cooking (not instant) oats, plus 4 tablespoons for garnish
3 tablespoons granulated sugar
Scant 2 3/4 teaspoons table salt
1 teaspoon Fleischmann’s RapidRise Yeast
1⁄4 cup clover honey or light (mild) molasses
1⁄4 cup corn oil or other flavorless vegetable oil, plus extra for coating dough top and baking pans
2 1⁄4 cups plus 2 tablespoons ice water, plus more if needed
First Rise:
In a very large bowl, thoroughly stir together the flour, oats, sugar, salt, and yeast. In a medium bowl or measuring cup, thoroughly whisk the honey (or molasses) and oil into the water. Thoroughly stir the water mixture into the larger bowl, scraping down the sides until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more water to blend the ingredients; don’t over-moisten, as the dough should be stiff. Brush or spray the top with oil. Cover the bowl with plastic wrap. For best flavor or convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours; if convenient, vigorously stir once during the rise.
Second Rise:
Vigorously stir the dough. If necessary, stir in enough more flour to yield a hard-to-stir consistency. Generously oil two 8½ × 4½-inch loaf pans. Sprinkle a tablespoon of oats in each; tip the pans back and forth to spread the oats over the bottom and sides. Use well oiled kitchen shears or a serrated knife to cut the dough into 2 equal portions. Put the portions in the pans. Brush or spray the tops with oil. Press and smooth the dough evenly into the pans with an oiled rubber spatula or fingertips. Sprinkle
a tablespoon of oats over each loaf; press down to imbed. Make a ½-inch-deep slash lengthwise down the center of each loaf using oiled kitchen shears or a serrated knife. Tightly cover the pans with nonstick spray-coated plastic wrap.
